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Garam masala [1] গরম মশলা Garam Mashla Blend of spices which varies between regions and households. Rose water [10] গোলাপ জল Golap Jol Flavors desserts. Used more often in dishes with origins in the middle east. Gurh (Jaggery) [11] গুড় Gurh from the sap of the sugarcane, coconut palm or date palm: Turmeric ...
Garam masala: Blend of eight or more warming spices. Each family has its own recipe. (Hindi: Garam Masala गरम मसाला) Garcinia indica: Used mainly in Maharashtrian Konkan and Gujarati cuisine. It has a sour taste with a faintly sweet aroma. (Hindi: Kokam कोकम) Garlic (Hindi: Lasson लहसुन) Ginger (Hindi: Adarak ...
Ground garam masala. Garam masala (Hindustani:- garam masālā, lit. transl. hot or warm spices) is a blend of ground spices originating from the Indian subcontinent. It is common in Indian, Pakistani, Nepalese, Bangladeshi, and Caribbean cuisines. [1] [2] It is used alone or with other seasonings. The specific combination differs by district ...
Tukhm-e-Tamar Hindi Khord Tamarindus indica: Tellicherry bark اندرجوتلخ Indarjo Talkh Holarrhena antidysenterica: Thymol ست اجوائن Sat Ajwain Trachyspermum ammi: Toothache fruit کباب خنداں Kabab Khandan Zanthoxylum alatum: Tragacanth gum گوند کتیرا Gond Katira Astragalus gummifer: Tree turmeric رسوت Rasoot
Cereal names by various Indian languages; Hindi English Botanical name Assamese Bengali Gujarati Kannada Malayalam Marathi Oriya Punjabi Sinhala Tamil Telugu Tulu Urdu Konkani Meitei Maithili Rajasthani; मक्कि/मकै (Makki/Makai) Maize, Corn: Zea mays: মাকৈ (Mākoi) ভুট্টা (Bhuṭṭā) મકાઈ (Makāi ...
Heat the oil in a large lidded saucepan over medium-high heat. Add a few corn kernels and cover. When the kernels start popping, add the remaining corn, cover, and remove from the heat. Allow to ...
Khada pav bhaji, in which vegetables are in chunks rather than mashed; Jain pav bhaji, without onions and garlic [8] and with plantains instead of potatoes [9] Sada pav which only consists of pav. Sada bhaji which only consists of bhaji. Kolhapuri pav bhaji, using a spice mix common in Kolhapur; Masala pav bhaji, with garam masala in the bhaji
Some Indo-Aryan and Dravidian languages use a form inherited (through an early borrowing, in the case of Kannada) from the Sanskrit root vyághāra-"sprinkling over": vaghār (વઘાર) in Gujarati; baghār (बघार [4]) in Hindi; baghāra (ବଘାର) in Odia; bāgār (বাগার) in Bengali; oggaraṇe (ಒಗ್ಗರಣೆ ...